Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important,… — Claire Saffitz Copy Share Image
Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts… — Claire Saffitz Copy Share Image
Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking… — Claire Saffitz Copy Share Image
My maternal grandmother, a.k.a. Nanny, wasn't much of a cook. As a kid I remember her making only a handful of things,… — Claire Saffitz Copy Share Image
Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the… — Claire Saffitz Copy Share Image
I know very little about my great grandparents, who came through Ellis Island in the early twentieth century, settled in Baltimore, and… — Claire Saffitz Copy Share Image
Plating your salad with groupings of ingredients may seem fussy but in fact it's the opposite. All the prepped ingredients go directly… — Claire Saffitz Copy Share Image
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs… — Claire Saffitz Copy Share Image
Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't… — Claire Saffitz Copy Share Image
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating… — Claire Saffitz Copy Share Image
Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens,… — Claire Saffitz Copy Share Image
Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using… — Claire Saffitz Copy Share Image
I've always just operated with the attitude that if I work just as hard as I can, everything will be fine. — Claire Saffitz Copy Share Image
Depending on when vegetables are picked, they might take different lengths of time to cook. — Claire Saffitz Copy Share Image
Poached quince are so tender, aromatic, and rosy that you'd hardly believe the raw fruit is white, fibrous, and hard as a rock. — Claire Saffitz Copy Share Image
True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set with gelatin. — Claire Saffitz Copy Share Image
The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft,… — Claire Saffitz Copy Share Image
One thing I hear a lot is that people feel less stressed out after they watch 'Gourmet Makes.' There's a transference of their stress… — Claire Saffitz Copy Share Image
